Retrogradation of du wx and su2 wx maize starches after different gelatinization heat treatments

Cereal Chemistry

Volumn 75, Issue 6, 1998, Pages 868-874

  Liu, Qiang ^a   Thompson, Donald B ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATION; HEAT TREATMENT;

AVRAMI EQUATIONS; AVRAMI THEORY; FINAL TEMPERATURES; GELATINISATION; GELATINIZED STARCH; INITIAL HEATING TEMPERATURES; MAIZE STARCH; SIMPLE++; STARCH RETROGRADATION; STORAGE PERIODS;

STARCH;

AMYLOPECTIN; STARCH;

ARTICLE; CRYSTALLIZATION; ENTHALPY; GELATINIZATION; GENOTYPE; LIPID ANALYSIS; MAIZE; PHYSICAL CHEMISTRY; THERMAL ANALYSIS; WATER CONTENT;

ZEA MAYS;

EID: 0032464667     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.6.868     Document Type: Article

References (3)

1. Atwell, W. A., Hood, L. F., Lineback, D. R., Varriano-Marston, E., and Zobel, H. F. 1988. The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33:306-311.
2. Biliaderis, C. G., and Prokopowich, D. J. 1994. Effect of polyhydroxy compounds on structure formation in waxy maize starch gels: A calorimetry study. Carbohydr. Polym. 23:193-202.
3. Bulkin, B. J., Kwak, Y., and Dea, I. C. M. 1987. Retrogradation kinetics of waxy-corn and potato starches: A rapid, Raman-spectroscopic study. Carbohydr. Res. 160:95-112.